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Wednesday, September 1, 2010

Green Chili Time

This time of year the chili roasters are working overtime at the farmers markets. The intense fragrance of hot, spicy roasted poblanos et al hits you the second you exit your vehicle and follows your wending way through booths piled high with produce, freshly baked bread, gourmet pasta, local wines, mushrooms and salsas.

It’s hard to resist.

Last year I grew poblanos (also known as ancho chilis) and roasted them on the grill. If you don’t have access to a farmers market or peppers aren’t the thing in your area, you can find them at many grocery stores and do the same. I posted over at Mystery Lovers Kitchen about the method, along with the recipe for the Chili Relleno Casserole that Sophie Mae’s father, Calvin, makes in Something Borrowed, Something Bleu.

After my last visit to the farmers market I have bags and bags of half-hot, smoky roasted peppers waiting their turn to be chili rellenos, spice up a quiche or souffle, contribute to bean dip, or, maybe best of all, go into Green Chili with Pork.

This is my aunt’s recipe, and I make a double batch every fall and freeze it in individual containers. Sometimes that will get us through the winter, but most of the time I make another batch in January. I’m posting the recipe here with her permission.

You may add a jalapeno or two if chili is not quite hot enough. Make sure they are seeded and minced. Also you may add more chilis or tomatoes adjusted to your own taste.

Roasted chilis are always the best. Look for Anaheims, poblanos or anchos…rinse roasted chilis under running water and skins will slide right off. You will want to removed the seeds as much as possible, or it will be toooooooo hot!

A little goes a long way since it’s spicy … you may freeze in small containers for future use. It’s delicious with beans and tortillas, smothered over burritos or served with eggs and potatoes.

I live in Colorado and write culinary and gardening mysteries as Bailey Cates, Bailey Cattrell, and Cricket McRae. Here you'll find a little book news, a lot of recipes, and musings on the writing life.